Article
Chemistry, Applied
Belen A. Acevedo, Marina Villanueva, Maria G. Chaves, Maria Avanza, Felicidad Ronda
Summary: The physical modifications of cowpea starch by heat moisture treatment (HMT) and HMT followed by ultrasound treatment (UST) showed increased thermal stability and resistant starch content, while also increasing the content of slow digestible starch (SDS). Pasting viscosity of the treated starch samples decreased incrementally with heating time. This study expands the potential of using modified cowpea starches as ingredients in various food applications.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Xiaoyun Zhao, Lingjun Zeng, Qilin Huang, Binjia Zhang, Jiaqi Zhang, Xing Wen
Summary: This study investigates the effects of oil modification on tapioca starch, revealing that oil increases granule agglomeration and size, and destroys the crystalline structure. However, it does not affect the molecular structure of starch. Furthermore, oil modification enhances shear resistance and reduces viscosity and gelatinization enthalpy. Oil-modified tapioca starch, particularly Oil-CTS, exhibits excellent emulsion stability for potential applications in emulsion stabilization.
Article
Acoustics
Aslihan Yilmaz, Nurcan Tugrul
Summary: The effects of ultrasound and microwave combined treatment on the physicochemical properties of natural corn starch were investigated in this study. It was observed that the combination of ultrasound and microwave is an efficient, fast and environmentally friendly method for modifying corn starch.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Food Science & Technology
Gang Li, Xiaohong Ge, Changsheng Guo, Benguo Liu
Summary: This study investigated the effects of ultrasonic treatment on the structure and physicochemical properties of pea starch. The results showed that ultrasonic treatment increased the hydrolysis rate and particle size of pea starch. The treatment also led to depressions and pores on the starch granules' surface, while the crystallinity of starch decreased. Moreover, ultrasonic treatment significantly affected the rheological properties of pea starch, such as peak viscosity and setback viscosity, as well as the transparency of starch paste.
Article
Acoustics
Jiaqi Wang, Xinran Lv, Tian Lan, Yushan Lei, Jiangtao Suo, Qinyu Zhao, Jing Lei, Xiangyu Sun, Tingting Ma
Summary: In this study, kiwi starch (KS) was modified using high-power ultrasound treatment (HUT). The results showed that HUT altered the physical properties and structure of the starch, enhancing its usability and stability. Additionally, it increased the content of resistant starch. This study provides new insights and methods for processing kiwi starch.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Food Science & Technology
Fan Xie, Hui Zhang, Yan Wu, Yongjun Xia, Lianzhong Ai
Summary: The addition of Tamarind seed polysaccharide (TSP) to high-pressure homogenized corn starch enhances viscosity, thermal stability, freeze-thaw stability, and elasticity, limits starch digestion, and results in a stable gel network during gelatinization.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Qais Ali Al-Maqtari, Bo Li, Hong-Ju He, Amer Ali Mahdi, Waleed Al-Ansi, Adnan Saeed
Summary: Sweet potato is an important food crop in many countries with different levels of digestible starch. However, the quality of separation process and final product can vary due to various factors including starch separateness parameters.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Review
Food Science & Technology
Wei Wang, Aijun Hu, Shiwei Liu, Jiatian Yan, Yu Li, Jie Zheng
Summary: Microwave combined with acid (anhydride) (MCA) can be used to modify starch through esterification/compounding/polymerization, resulting in changes in the structure and physicochemical properties of the starch and the introduction of new functional properties. Studying these changes is important for guiding the application and more effective modification of starch.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Ying Sun, Yang Yang, Lili Zheng, Xiaoyan Zheng, Dao Xiao, Shenwan Wang, Zhengke Zhang, Binling Ai, Zhanwu Sheng
Summary: Ultrasonic treatment combined with resveratrol modification improved the solubility, thermal stability, and digestion resistance of banana starch. The modified starch complex showed increased solubility and freeze-thaw stability, as well as changes in texture properties.
Article
Food Science & Technology
Po-Ching Tsai, Lih-Shiuh Lai
Summary: The cycled heat-moisture treatment (cHMT) had significant effects on the amylose content, molecular weight, thermal properties, and predicted glycemic index (pGI) value of water caltrop starch, while weakening its viscosity and gel formation tendency. This treatment successfully modified water caltrop starch and produced diverse properties.
Review
Polymer Science
Edy Subroto, Yana Cahyana, Rossi Indiarto, Tiara Aray Rahmah
Summary: This review discusses the effects of acetylation modification and its dual modifications on the physicochemical properties of starch/flour and their applications. Acetylation can improve swelling power, water absorption capacity, and retrogradation stability of starch. Dual modification with cross-linking or hydrothermal treatment can enhance the thermal stability of starch/flour.
Review
Polymer Science
Julia Compart, Aakanksha Singh, Joerg Fettke, Ardha Apriyanto
Summary: Starch is a convenient and economically important polymer in the food and processing industry. However, native starches have limited applications for industrial usage. Therefore, starch modification is carried out to enhance positive characteristics and eliminate limitations. This review summarizes possible starch modifications and their corresponding applications, both within and outside the plant system (physical, chemical, and enzymatic). Furthermore, it highlights the implications of adjusting different starch properties.
Article
Polymer Science
Luis Daniel Daza, Daniela O. Parra, Carmen Rossello, Walter Murillo Arango, Valeria Soledad Eim, Henry Alexander Vaquiro
Summary: This study aimed to evaluate the application of annealing ulluco starch in the preparation of biodegradable films and its impact on the physicochemical properties of the materials. Results showed that annealing starch decreased solubility and swelling power of the film samples, while increasing opacity and relative crystallinity. However, the samples showed deficiencies in their morphology, which affected the barrier properties.
Article
Biochemistry & Molecular Biology
Deivis Suarez-Rivero, Olga Marin-Mahecha, Lizeth Ojeda-Barrera, Jannet Ortiz-Aguilar, Tomas de J. Guzman-Hernandez, Beatriz Millan-Malo, Leonardo Alonso-Gomez, Mario E. Rodriguez-Garcia
Summary: Maize grains consist of pericarp, endosperm, and germ. This study investigates the effects of electromagnetic fields (EMF) on the physicochemical properties of starch, a major component of corn grain. The results show that EMF treatment did not cause significant morphological differences in starch, as observed through scanning electron microscopy. However, the pasting profile of starch was affected, resulting in a decrease in peak viscosity as the intensity of EMF increased. Fourier-transform infrared spectroscopy also revealed characteristic bands in the EMF-treated plants, indicating a physical modification of starch.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Armistice Chawafambira, Talknice Zvamaziva Jombo, Tafadzwa Mkungunugwa
Summary: The global interest in plant-based milk and products is growing among health-conscious consumers. This study evaluated the probiotic potential, physicochemical, and sensory properties of fermented cowpea-peanut milk with Lacticaseibacillus rhamnosus Yoba. The fermented milk showed promising probiotic content, nutritional value, and antioxidant activity.
JOURNAL OF FOOD QUALITY
(2022)
Review
Food Science & Technology
Oluwaseun Hannah Ademuyiwa, Beatrice Mofoluwaso Fasogbon, Oluwafemi Ayodeji Adebo
Summary: Brain aging is an inevitable aspect of old age, leading to changes in the brain such as shrinking of certain parts and decreased communication between neurons. Previous drug treatments for related ailments have had undesirable side effects, but recent research suggests the potential use of natural compounds. This review explores the potential of black pepper as a substance for managing brain aging.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Kiana K. van Rayne, Oluwafemi A. Adebo, Obiro C. Wokadala, Nomali Z. Ngobese
Summary: Southern Africa has a wide range of edible fruits, including the underutilized Strychnos fruits. These fruits have potential to combat food insecurity, but further research is needed to determine their nutritional value and processing methods. The Strychnos genus has advantages such as high fruit yields, drought tolerance, and specific fruit maturity times. Although there is limited information on the nutritional value of different fruit components and seed propagation, these fruits are rich in fiber, vitamin C, and essential minerals such as iron. Expanding knowledge about these fruits could lead to their utilization as a new food source with thickening properties, high micronutrient content, and medicinal potential.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Chiemela Enyinnaya Chinma, Joseph Oneh Abu, Funmilayo Hannah Afolabi, Peace Nwankwo, Janet Adeyinka Adebo, Samson Adeoye Oyeyinka, Patrick Berka Njobeh, Oluwafemi Ayodeji Adebo
Summary: This study investigated the effect of germination time on the characteristics, digestibility, and microstructural changes of Bambara groundnut starch. The results showed that the properties of starch, such as yield, lightness, amylose content, and resistant starch contents, decreased with increasing germination time. However, water absorption capacity, swelling power, solubility index, and dispersibility increased. Germination did not alter the X-ray diffraction pattern but increased the relative crystallinity of the starch. The peak gelatinization temperatures of germinated starch were higher than native starch. Germination significantly changed the molecular structure of starch and impacted its functionality.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Oluwaseun Mary Areo, Ovokeroye Akpojevwe Abafe, Sefater Gbashi, Patrick Berka Njobeh
Summary: Tea is the second most consumed drink globally, and its low contamination profile of mycotoxins requires continuous monitoring for product safety.
Article
Food Science & Technology
Oluwasola Abayomi Adelusi, Sefater Gbashi, Janet Adeyinka Adebo, Adeola Oluwakemi Aasa, Oluwaseun Mary Oladeji, Glory Kah, Oluwafemi Ayodeji Adebo, Rumbidzai Changwa, Patrick Berka Njobeh
Summary: This study assessed the impact of seasonal and geographical variations on the toxigenicity of Aspergillus and Fusarium strains isolated from dairy cattle feeds in South Africa. A total of 112 potential toxigenic fungal species were analyzed for mycotoxin production. The results showed higher levels of aflatoxin B-1 and aflatoxin B-2 in summer samples compared to winter samples, as well as higher levels of zearalenone in summer samples. These findings highlight the importance of considering seasonal and geographical variations in mycotoxin contamination.
Retraction
Food Science & Technology
Opeolu M. Ogundele, Eugenie Kayitesi
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Multidisciplinary Sciences
Stella Oyom Bassey, Chiemela Enyinnaya Chinma, Vanessa Chinelo Ezeocha, Olajide Emmanuel Adedeji, Olusola Samuel Jolayemi, Uzoamaka Christa Alozie-Uwa, Irene Eneyi Adie, Salvation Isang Ofem, Janet Adeyinka Adebo, Oluwafemi Ayodeji Adebo
Summary: Germination is a cost-effective method for improving the nutritional and physicochemical properties of seeds. This study investigated the effects of germination on two varieties of fonio and found that it significantly increased protein, dietary fiber, minerals, and antioxidant activities, while decreasing phytic acid and digestible starch. Germination also improved the water and oil absorption capacity, and slightly modified the pasting and thermal characteristics of fonio. The research concluded that germination enhanced the nutritional, antioxidant, and techno-functional properties of the two fonio varieties, making them suitable for food product development.
Article
Multidisciplinary Sciences
Beatrice Mofoluwaso Oladimeji, Oluwafemi Ayodeji Adebo
Summary: This data article reports the untargeted metabolite profile of boiled and dried African walnut extracted using two different mixtures of solvents. The data obtained from the analysis may be useful for the identification of functional compounds available in this neglected food crop and encourage its utilization in developing functional foods.
Article
Food Science & Technology
Samson A. Oyeyinka, Ini-Abasy V. Bassey
Summary: This study investigates the reasons for variations in baking yield and bread quality from four major brands of wheat flour. Flour samples showed significant variations in composition, particle size distribution, and water absorption ability. The rheological properties of the flours were significantly different and affected their baking quality, but the sensory properties of the bread samples were very similar. The study provides valuable data for improving the quality of flours in the food industry.
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY
(2023)
Article
Plant Sciences
Tintswalo Lindi Maselesele, Tumisi Beiri Jeremiah Molelekoa, Sefater Gbashi, Oluwafemi Ayodeji Adebo
Summary: This study employed a response surface methodology (RSM) approach and artificial neural network (ANN) models to optimize the production of a bitter gourd-grape beverage. The results showed that the models had satisfactory predictability and adequacy. The optimized conditions had a clear effect on the total titratable acidity (TTA), with higher concentrations of starter culture leading to higher TTA values. The study also optimized the level of bitter gourd juice to achieve a low-alcohol beverage.
Review
Biotechnology & Applied Microbiology
Eugenie Kayitesi, Ogheneyoma Onojakpor, Siphosanele Mafa Moyo
Summary: The sensory characteristics and flavor profiles of lactic-acid-fermented foods are influenced by the metabolic activities of lactic acid bacteria. The flavor and aroma characteristics of fermented cereal products may be correlated with the metabolic pathways of fermenting microorganisms. By reviewing previous studies, this report explores the comprehensive link between LAB-produced flavor metabolites and sensory attributes of African fermented cereals, and suggests potential applications in various food systems for flavor compounds derived from these cereals to improve the flavor attributes of existing African fermented cereal products.
FERMENTATION-BASEL
(2023)
Article
Biotechnology & Applied Microbiology
Grace Abosede Daji, Ezekiel Green, Oluwafemi Ayodeji Adebo
Summary: Mahweu is an important indigenous beverage in southern Africa, especially for low-income and undernourished consumers. This study investigated the nutritional and phytochemical composition of mahewu samples made from white and yellow maize using different fermentation methods. The results showed that fermentation improved the protein and carbohydrate content of the mahewu samples. The samples also contained various minerals, amino acids, and phenolic compounds. The choice of fermentation method may affect the nutritional and health benefits of mahewu.
FERMENTATION-BASEL
(2023)
Review
Food Science & Technology
Chiemela Enyinnaya Chinma, Olajide Emmanuel Adedeji, Olusola Samuel Jolayemi, Vanessa Chinelo Ezeocha, Muna Abdulsalam Ilowefah, Cristina M. Rosell, Janet Adeyinka Adebo, Jonathan D. Wilkin, Oluwafemi Ayodeji Adebo
Summary: Rice, as an important staple food for people worldwide, has limitations in nutritional quality due to its high glycemic index. However, recent research suggests that germination can enhance the nutritional quality, health properties, and functional characteristics of rice grains and their products, making it a potential method for improving global nutrition and food safety.
JOURNAL OF FOOD SCIENCE
(2023)
Review
Food Science & Technology
Beatrice Mofoluwaso Oladimeji, Oluwafemi Ayodeji Adebo
Summary: Diet plays a crucial role in preventing and managing obesity. Various food crops and functional food products have potential antiobesity effects through mechanisms such as altering metabolism, modulating gut microbiota, and inhibiting enzymes. This systematic review highlights the importance of food in controlling obesity and the distinct methods these foods exert their effects.
FOOD SCIENCE & NUTRITION
(2023)
